Hasselback potatoes have been making their rounds on the foodie blogs and recipe websites. They originate from a restaurant that opened in 1748 in Hasselbacken, Sweden. In the 1940's this restaurant introduced a crispy on the outside, creamy on the inside potato to their menu.
Usually a whole baking potato is laid on its side and then thinly sliced leaving about a quarter of an inch at the base unsliced. This holds the whole potato together. Then a buttery herbed mixture is slathered all over it and in between all the slices.
We swoon over the crispy edges and tender centres but the downside for me is that I can't eat a whole potato. And I don't like making those thin slices and fear for slipping and cutting right through.
This lazy cooks method is so easy. My potatoes are from the cold room and need to be peeled. Otherwise I would skip that step and go straight to slicing. A mandoline makes slicing failproof. Slice up the potatoes and slather in herby oil. You are good to go.
Lazy Cook's Hasselback Potatoes
3-4 medium sized potatoes
1/4 c. butter, melted
1/4 c. olive oil
2 cloves garlic, roasted and pureed
1 tsp. coarse salt
1/2 tsp. dried thyme
fresh ground black pepper, to taste
Preheat oven to 375F.
Mix melted butter, olive oil and seasonings in a medium sized bowl.
Wash and peel potatoes. New potatoes or ones with relatively fresh skins do not need to be peeled. Slice thinly, about 2 mm thick. A mandoline is the easiest way to accomplish this.
Immediately place in the bowl of herbed oil and toss to coat.
Coat a muffin pan with non-stick spray. Carefully make a pile of potato slices to fill each muffin spot. You can also use parchment paper muffin papers to line the pan for easy cleaning and serving.
Sprinkle with more thyme and black pepper, if desired. Bake for 30-40 minutes, until edges of potatoes are very crispy. Serve immediately.